Stuffed panettone: the recipe for the perfect gourmet and scenographic dessert for the holidays

He stuffed panettone It is a very tasty recipe and within everyone’s reach, very easy to make. It is a classic ready-to-use panettone, emptied inside, filled with a ricotta cream and chocolate drops, and covered with a fondant icingcolored nuggets and candied cherries.

A clever recipe to bring to the table on Christmas Eve or for Christmas lunch dessert scenographic and effective in a few gestures, but also to recycle the surplus panettone and offer it in an original way for New Year’s Eve dinner, or at the end of the holidays.

To prepare it, simply remove the top of the panettone, carefully empty it with a knife and fill it with ricotta worked with sugar and enriched with chocolate chips. Once covered and left in the refrigerator for a few hours, all you have to do is pour the melted chocolate in a double boiler with the butter over the cake and garnish with sprinkles of sugar and candied fruit.

This will give you a treat to slice and serve. to taste when guests arrive, or to pack in a basket with homemade liqueurs, truffles, charcuterie, cheeses and other delicacies, and to place under the tree as a welcome gift.

For a gourmet result, we suggest that you buy an artisanal product of excellent quality, prepared with leaven and with at least 48 hours of rise. We used the classic panettone, but if you prefer, you can buy one without candied fruit or flavored with orange, which goes well with the delicate taste of the dairy product.

You can replace it if you want ricotta with custard, mascarpone, whipped cream… Or you can opt for an ice cream with the flavor of your choice, to buy ready to use or to make homemade by following our advice.

Find out how to prepare a stuffed panettone by following the step-by-step procedure and tips. If you liked this recipe, try other delicious ways to serve panettone:

How to prepare a stuffed panettone

Prepare the filling: collect the well-drained ricotta in the bowl of a mixer, add the sugar 1 and mix everything well.

Once you have obtained a smooth and homogeneous cream, transfer it to a bowl and add the chocolate chips 2.

Cut the top of the panettone 3 and keep it aside.

Cut the cake with a knife, keeping 2 cm from the edge 4.

Empty the panettone 5being careful not to go all the way: leave at least a few centimeters from the base to prevent it from collapsing when you cut it because it is wet.

Stuffed with ricotta cream 6.

Close with the cap 7 kept away.

Place the panettone in a food bag 8 or wrap it in a sheet of transparent film, and let it rest in the refrigerator for at least 2 hours.

Prepare the chocolate glaze: collect the chopped dark chocolate with the butter in a thick-bottomed saucepan 9and let it melt gently in a bain-marie.

After the resting time, place the panettone on a cake rack and pour the hot chocolate icing in the center ten.

Glaze the panettone to half its height, evenly covering the surface 11.

Decorate with sugar sprinkles and candied cherries 12.

Let the glaze dry at room temperature 13.

Then place the panettone on a serving platter 14bring to the table and serve.

storage room

The stuffed panettone can be stored in the refrigerator, wrapped in transparent film, to 2 days massive.